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Coffee tree trunks are a low-demand biomass resource with potential to be converted into higher-value products, such as charcoal briquettes. This study investigates the effect of drying temperature and particle size (Mesh 30 and Mesh 250) on the performance of coffee wood charcoal briquettes using starch as a binder. Drying was conducted at temperatures of 60°C, 80°C, and 100°C. The briquettes were tested through combustion by heating 50 ml of water, while temperature changes were recorded every minute using a thermocouple until boiling point was reached. Additional analyses included moisture content, ash content, combustion rate, and calorific value.The results show that higher drying temperatures improve briquette performance. The highest combustion rate for Mesh 30 was 0.20 g/min at 100°C, while Mesh 250 reached 0.16 g/min at the same temperature. The calorific value increased with temperature, with Mesh 30 reaching 7178.02 cal/g and Mesh 250 achieving 7498.80 cal/g at 100°C. Although Mesh 30 briquettes exhibited competitive calorific values, their combustion stability was lower compared to Mesh 250.These findings indicate that drying temperature and particle size significantly influence the quality and performance of coffee wood charcoal briquettes

California papaya leaves (Carica papaya L.) are known to contain various active compounds that have the potential to stimulate appetite and boost metabolism, making them a promising candidate for development as a pharmaceutical formulation. This study aims to design a capsule formulation of California papaya leaf extract with appropriate excipients and to evaluate its ability to increase body weight through preclinical testing using a zebrafish (Danio rerio). The extract was obtained via maceration with 96% ethanol and formulated into capsules using the wet granulation method in four variations (F0–F3). Physical evaluations included organoleptic properties, flowability, angle of repose, loss on drying, disintegration time, weight uniformity, and stability testing using the cycling test method. The results indicated that all formulas met the physical requirements, with disintegration times of 3–4 minutes and loss on drying <15%. Formula F2 exhibited the most optimal physical characteristics; however, stability testing revealed a decline in physical properties after extreme temperature treatment. Efficacy tests showed a significant increase in zebrafish weight (p < 0.05), with F3 yielding the best results. A high survival rate (≥80%) suggests the formulation is relatively safe. In conclusion, California papaya leaf extract capsules demonstrate significant potential as an agent to promote weight gain.

Starfruit (Averrhoa bilimbi L.), commonly known in Indonesia as belimbing wuluh, is widely used as a natural acid in traditional cuisine. It is often processed into dried sour starfruit (asam sunti), which can last 1–1.5 years. However, traditional sun-drying methods are inefficient due to weather dependency, long processing times, and inconsistent product quality and color. This study aims to design and develop a tunnel-type starfruit dryer equipped with a blower system and heat control based on the Arduino Mega 2560. The research employs a quantitative method to evaluate tool performance. The dryer is cylindrical and supported by key components, including LPG gas as a heat source, a blower for air circulation, and a drum holder. Drying is conducted in six stages, each lasting 120 minutes, totaling 12 hours to achieve optimal dryness. Temperature monitoring at three points (T1, T2, T3) uses a MAX6675 sensor with a thermocouple connected to the Arduino Mega 2560, while weight measurement is done manually. Results indicate the tool functions effectively. A denser drying chamber and proper blower installation are recommended to ensure even heat distribution and improved drying efficiency for community use.

Starfruit (Averrhoa bilimbi L.), commonly known in Indonesia as belimbing wuluh, is widely used as a natural acid in traditional cuisine. It is often processed into dried sour starfruit (asam sunti), which can last 1–1.5 years. However, traditional sun-drying methods are inefficient due to weather dependency, long processing times, and inconsistent product quality and color. This study aims to design and develop a tunnel-type starfruit dryer equipped with a blower system and heat control based on the Arduino Mega 2560. The research employs a quantitative method to evaluate tool performance. The dryer is cylindrical and supported by key components, including LPG gas as a heat source, a blower for air circulation, and a drum holder. Drying is conducted in six stages, each lasting 120 minutes, totaling 12 hours to achieve optimal dryness. Temperature monitoring at three points (T1, T2, T3) uses a MAX6675 sensor with a thermocouple connected to the Arduino Mega 2560, while weight measurement is done manually. Results indicate the tool functions effectively. A denser drying chamber and proper blower installation are recommended to ensure even heat distribution and improved drying efficiency for community use.

This study aims to analyze the temperature distribution in an LPG-fueled chili drying machine using Computational Fluid Dynamics (CFD) simulation. The simulation was performed using SolidWorks Flow Simulation 2022 to investigate the effect of inlet air temperature and velocity on temperature uniformity inside the drying chamber. Three inlet temperature variations were applied: 60°C, 70°C, and 80°C, combined with two air velocities of 10 m/s and 11 m/s. The results showed that these parameters significantly influence temperature distribution. The optimum condition was achieved at 70°C and 10 m/s with a temperature uniformity efficiency (

This study aims to analyze the temperature distribution in an LPG-fueled chili drying machine using Computational Fluid Dynamics (CFD) simulation. The simulation was performed using SolidWorks Flow Simulation 2022 to investigate the effect of inlet air temperature and velocity on temperature uniformity inside the drying chamber. Three inlet temperature variations were applied: 60°C, 70°C, and 80°C, combined with two air velocities of 10 m/s and 11 m/s. The results showed that these parameters significantly influence temperature distribution. The optimum condition was achieved at 70°C and 10 m/s with a temperature uniformity efficiency (

Kulit salak sangat prospektif untuk dikembangkan menjadi minuman teh yang menyehatkan, karena kandungan senyawa aktifnya berupa flavonoid yang dapat berperan sebagai antioksidan dalam tubuh. Jenis kulit salak dan suhu pengeringan yang digunakan dapat berpengaruh pada kandungan senyawa aktif dalam bahan yang dikeringkan, sehingga dapat mempengaruhi cita rasa minuman teh yang dihasilkan. Permasalahannya, belum diketahui jenis kulit salak dan suhu pengeringan yang optimal untuk dapat menghasilkan produk minuman teh dengan hasil terbaik yang disukai para panelis. Penelitian ini bertujuan untuk memperoleh jenis kulit salak dan suhu pengeringan yang terbaik pada pembuatan minuman teh kulit salak. Penelitian dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri atas dua faktor, yaitu faktor A mewakili jenis kulit salak yang terdiri atas tiga taraf yaitu a1 = Salak Madu, a2 = Salak Gading, dan a3 = Salak Pondoh Hitam, dan faktor B mewaakili suhu pengeringan yang terdiri atas tiga taraf, yaitu b1 = 35oC, b2 = 40oC, dan b3 = 45oC. Analisis yang dilakukan meliputi uji kadar air teh kulit salak dan uji organoleptik terhadap minuman teh kulit salak meliputi warna, aroma, dan rasa. Hasil penelitian terbaik kemudian dianalisis kadar total fenol, flavonoid dan aktivitas antioksidannya. Pengeringan kulit Salak Madu, pada suhu 45oC, selama 4 jam menjadi perlakuan terbaik pada pembuatan teh kulit salak. Produk terbaik memiliki nilai kadar air teh kulit salak sebesar 6,09%; nilai kesukaan minuman teh kulit salak terhadap warna 3,13 (biasa – suka); aroma 3,30 (biasa – suka); rasa 3,73 (biasa – suka); nilai kadar total fenol teh kulit salak sebesar 163,96 mg/g; nilai kadar total flavonoid teh kulit salak sebesar 63,994 mg/g; dan nilai aktivitas antioksidan teh kulit salak sebesar 219,1145 µg/mL. Kadar air produk terbaik tersebut masih memenuhi standar mutu teh kering sesuai dengan SNI 3836-2013 yaitu kadar air teh maksimum 7-8% (b/b).

Black Soldier Fly (BSF) larvae, or maggots, are a type of insect currently widely cultivated, primarily for animal feed. This is because BSF larvae contain essential nutrients such as fat and protein in high amounts, thus improving the nutritional quality of livestock that consume them. Therefore, the processing and preservation of maggots is crucial to maintain their nutritional content and extend their shelf life. One method used in maggot processing is drying. Drying aims to reduce the water content in the larvae, thereby preventing the growth of microorganisms that cause spoilage. One widely applied technique is drying using a microwave oven. However, before the actual process is carried out, simulations are often required to determine the distribution of heat and humidity. Simulation is one of the most effective ways to predict the drying performance of biological materials. This study used a simulation using the Computational Fluid Dynamics (CFD) method operated by Comsol Multiphysics 6.2 software. The parameters used in the simulation were an initial maggot temperature of 80°C, a drying time of 15 minutes, and a heat source of 1300 W/m³. Based on the simulation results, the final water content of the maggots was below 10%. Furthermore, the final relative humidity of the maggots ranged from 10–35%, while the final temperature of the larvae increased to 93–97°C. These results indicate that microwave drying can effectively reduce moisture content while maintaining the nutritional quality of BSF larvae. These simulation results can be used as a basis for practical maggot drying processes, thus supporting the production of efficient and nutritious animal feed.  

Dried eel (kepanjang) is a traditional food product made through the drying process to extend shelf life and facilitate distribution. While drying can slow down product deterioration, it still carries the risk of microbial contamination, especially when stored at room temperature without additional preservation. This study aims to provide information regarding the microbiological safety of dried eel products during storage and to determine the effects of storage duration and environmental temperature on microbial growth in dried eel. The method used in this study involved direct observation of microbial colony growth through serial dilution and inoculation on Nutrient Agar (NA) media, which was then incubated at room temperature. The microbial colonies growing on the dried eel samples were observed and counted to assess the impact of storage duration and temperature on microbial contamination. The results showed that the longer the storage time and the higher the environmental temperature, the greater the number of microbial colonies that grew. This indicates that storage conditions, both in terms of duration and temperature, have a significant impact on the level of microbial contamination in dried eel. This research reveals the importance of strict monitoring of temperature and storage duration for dried eel products. The increase in microbial colonies as storage time and temperature rise indicates that the product becomes more susceptible to contamination and spoilage. Therefore, to maintain product quality and safety, proper storage systems need to be implemented, such as using additional preservatives or storing the product at low temperatures. By adopting these measures, the risk of microbial contamination can be minimized, which will extend the shelf life and maintain the quality of the dried eel product. This study provides valuable insights into the microbiological aspects of traditional food products, specifically dried eel, which can be applied to ensure their safety during storage.

One method of drying Black Soldier Fly (BSF) larvae that can be applied is drying using a continuous microwave oven. This tool utilizes microwaves emitted to evaporate water. In addition, the use of a conveyor that runs on a microwave oven as a medium or place to place BSF larvae is expected to simplify the production process. This study was conducted to determine the design and strength analysis of the thermal structure of a continuous microwave oven-type BSF larva dryer using Solidworks software. The specifications of the continuous microwave oven-type BSF larva dryer have a capacity of 15 kg, a heating input power of 8 KW and a temperature of 100℃. With variations in heating time of 20, 30, and 40 minutes. The results of the thermal structure analysis of the BSF larva dryer type continuous microwave oven based on the simulation obtained stress with the highest value of  and the lowest value of . The results of the displacement simulation with the highest value of  and the lowest value of . The Safety factor simulation result is 3.2. So from the simulation results it can be said that it is safe to continue to the manufacturing process.

Maggots are larvae of the Black Soldier Fly (BSF) which have benefits as waste decomposers and have high potential as feed ingredients. This study aims to analyze the effect of power and time on maggot drying using microwaves. Using the Computational Fluids Dynamics (CFD) method on microwave heating with a power of 2000 watts and 2500 watts, and a residence time of 10 minutes, 20 minutes, and 30 minutes, then the final maggot temperature was tested. The results showed that the final temperature of the maggot tended to increase with increasing power and residence time. This happens because high microwave power provides large energy in a very short time. This energy is efficiently absorbed by maggots through the mechanism of dipole rotation and ionic conduction, causing molecules to vibrate and rub with high intensity. The final temperature of the maggot is between 110oC-125 oC with the highest temperature at a power of 2500 and a drying time of 30 minutes.

Through this research there are two variables observed, namely the effect of variations in briquette charcoal pressure and specific heat value on the composition of carbonisation of hazelnut shell charcoal with tapioca adhesive on specific heat value. The initial process of research in the form of making charcoal on hazelnut shell briquettes, hazelnut shells are carbonised at 500 °, sieved with mesh 30 and 100 sieves, given a compressive load of 3 kg, 4 kg, 5 kg and 5.5 kg, the adhesive on hazelnut shell briquettes is starch and drying is carried out with a drying oven for 3 hours at a temperature of 80 °. The purpose of this study was to determine the effect of variations in pressure and particle size on the quality of hazelnut shell briquettes when viewed from the combustion rate and calorific value. The methodology used in the research is by using hazelnut shell briquette experiments, hazelnut shell briquette testing includes testing through hardness and briquette calorimeter bomb value. Through the research, it was found that the highest calorific value was in the 4 kg pressure specimen on mesh 30, namely 9221.09 cal/gram while the lowest combustion rate was produced by the hazelnut shell briquette specimen with a pressure of 5 kg and 5.5 kg, which was 4076.17 g/min. Giving different compressive loads and mesh sieves can provide advantages to briquettes including increasing specific calorific value, reducing water content and slowing the combustion rate

Candlenut shell is an organic waste that has a hard texture and has a high carbon element. The amount of candlenut shell produced from each processing of candlenut seeds is very large but has not been optimally utilized. For this reason, an effort is needed to utilize candlenut shells so that they do not become waste. In the manufacture of hazelnut shell briquettes, hazelnut shells are carbonized at 500 °, sifted with mesh 30 and 100 sieves, given a compressive load of 3 kg, 4 kg, 5 kg and 5.5 kg, the adhesive on hazelnut shell briquettes is starch and drying is carried out with a drying oven for 3 hours at a temperature of 80 °. The purpose of this study was to determine the effect of variations in pressure and particle size on the quality of hazelnut shell briquettes when viewed from the combustion rate and calorific value. The methodology used in this research is experimentation on hazelnut shell briquettes, testing hazelnut shell briquettes including testing water content, testing ash content, burning rate and calorific value of briquettes. From the results of the research on hazelnut shell briquettes with variations in pressure and mesh, the highest calorific value in hazelnut shell raw material briquettes is in the 5.5 Kg pressure specimen on mesh 30, namely 9855.18 Cal/gram and the bomb calorimeter test results are 7008.03 Cal/gram with an error rate of 24.40%, the higher the pressure will produce a higher calorific value as well. The highest combustion rate value is in hazelnut shell briquettes at a pressure specimen of 3 Kg mesh 100 with a value of 1.2 grams/minute the smaller the particle size, the higher or faster the combustion rate.

The selection of coffee wood in this study is based on the fact that coffee wood is waste and has not been utilized optimally and the availability of coffee wood is large and easy to obtain in the East Java region. Coffee wood is a type of wood that is not in demand by many people because this wood is relatively small and not straight. To reduce waste, researchers made briquettes made from coffee wood using mesh 30 and 250 with variations in drying temperatures (60 °C, 80 ° C and 100 ° C). After that was carried out Calorimeter Bomb Testing, and hardness. The highest calorific value resulting from temperature variations of 60°C, 80°C, and 100°C mesh 30 and 250 drying coffee wood briquettes is mesh 30 temperature 100°C of 6972.23 cal/g, and mesh 250 temperature 100°C of 6763.19 cal/g. The effect of the ratio of temperature variations (60°C, 80°C and 100°C) mesh 30 and 250 Drying coffee wood briquettes is: Grain and adhesive size. The smaller the grain size on the briquettes, namely mesh 250, it produces a high hardness value of 60 °C of 26.6 HA, a temperature of 80 °C of 27.7 HA, and a temperature of 100 ° C of 27.4 HA, the larger the grain size in the briquette, namely mesh 30, the low hardness value of 60 ° C of 25.6 HA, temperature of 80 ° C of 26.4 HA, and a temperature of 100°C of 26.2 HA.  The effect of the adhesive is that when drying the oven for 3 hours with temperature variations (60 ° C, 80 ° C and 100 ° C) makes the adhesive react so that the adhesive evaporates and coagulates which causes the hardness value to rise and fall.

This study focuses on the production of herbal tea made from avocado leaves (Persea americana Mill.) and explores its potential as a health-promoting beverage. Avocado leaves are known to contain various bioactive compounds, including flavonoids, tannins, and saponins, which have antioxidant, antidiabetic, and antihypertensive properties. The production process involves selecting healthy leaves, washing, drying using a low-temperature oven (50–60°C), and grinding the dried leaves into powder. The final tea product was tested organoleptically to assess its taste, aroma, and color, and phytochemically to confirm the presence of bioactive compounds. The organoleptic test results showed that the tea has an acceptable flavor and aroma, while phytochemical tests confirmed the presence of beneficial compounds. Consumption of avocado leaf tea demonstrates potential as a functional beverage that may contribute to lowering blood pressure and blood sugar levels, as well as providing a calming effect. The findings of this study are expected to serve as a reference for the development of value-added herbal products derived from local raw materials. Such products could support efforts to improve public health and encourage the diversification of functional beverages within the community, providing both health and economic benefits for local populations.

Robusta coffee is one of Indonesia's leading commodities with high economic value. The flavor quality of coffee is greatly influenced by post-harvest processes, particularly drying methods and roasting temperatures. This study aims to determine the effects of two drying methods—Viss Dryer and Mason Dryer—and three roasting temperatures (190°C, 197°C, and 200°C) on the flavor profile of robusta coffee at PTPN I Regional 5 Kebun Malangsari. The evaluation was conducted through cupping tests by trained and untrained panelists. Parameters assessed included aroma, flavor, aftertaste, salt/acid, mouthfeel, and balance. The results showed that roasting temperature significantly affected aroma and flavor, with 200°C yielding the highest scores across panelist groups. Drying methods had a more limited effect; trained panelists preferred coffee dried with the Mason Dryer, whereas untrained panelists favored coffee dried with the Viss Dryer. Other parameters such as aftertaste, salt/acid, mouthfeel, and balance showed no significant differences among treatments. The optimal combination, based on trained panelists’ evaluations, was achieved using the Mason Dryer with a roasting temperature of 200°C. These findings underscore the importance of precise roasting temperature control in enhancing the sensory quality of robusta coffee and reveal how panelist experience levels can influence sensory preferences for drying methods. The results provide practical insights for post-harvest coffee processing to improve product quality and competitiveness in both national and international markets.

Noni (Morinda citrifolia L. (Rubiaceae) is a medicinal plant that contains bioactive compounds with antioxidant and antibacterial properties. More than 160 phytochemical components have been identified in noni plants, most of which are polyphenol and antioxidant compounds. The purpose of this study was to determine a mathematical model of thin-layer drying in maximizing the development that can identify the characteristics of noni fruit. This study used an experimental method with slicing thickness treatments, namely: 3 mm, 5 mm and 7 mm, the drying tool used was a cabinet dryer, different temperature treatments ranging from 45 oC, 55 oC and 65 oC, with different drying times, namely: 3 mm thickness for 14 hours, 5 mm thickness for 16 hours and 7 mm thickness for 17 hours. The observation data were analyzed using a mathematical approach to complete the calculation of the mathematical model, the moisture ratio value was applied to various mathematical models, namely: the Midili et al, Page, Henderson pabis, logarithmic, Newton and modified Page models. Determination of constant values ​​using Microsoft Excel Solver Tools with input each drying model or equation used and curve fitting is carried out using non-linear regression analysis. The thin-layer drying model is obtained by finding the constant values ​​k, a and n of each model so that the best model for thin-layer drying of noni fruit is the page model for all temperatures with an R2 value at a temperature of 45 oC of 0.995 (RMSE 0.003), the R2 value at a temperature of 55 oC is 0.993, (RMSE 0.001) and at a temperature of 65 oC the R2 value is 0.992 (RMSE 0.000).

Many fishery products come from fishing and cultivation, saltwater and freshwater fisheries, so a preservation process is needed to maintain the condition of the fish so that it remains good when marketed. In addition, it can increase the economic value of fish. In the Indonesian fisheries industry, various types of preservation, including freeze drying, are drying processes using vacuum pressure and cold temperatures. The freeze-drying process utilizes the phased nature of water to convert solid (frozen) forms into water vapor (gas) at a certain pressure and temperature. The vacuum pressure used ranges from -60.3 cmHg to -71.6 cmHg, and the mass of the fish ranges from 94 grams to 136 grams. The type of research is quantitative and uses experimental methods. The result is in the form of a remaining moisture content percentage of 40% in dried fish according to SNI standard No. 827300:2023. The Respone Surface Methodology (RSM) was used to process the data in this study. From the study, the best value of vacuum pressure was -66 cmHg and mass 102.5417 with a final result of 40%.

Herbal Tea Bag Product Made from Chinese Betel Leaf with Combination of Lemongrass and Cardamom. This research aims to: 1) investigate the organoleptic properties of herbal tea bags made from Chinese betel leaf combined with lemongrass and cardamom, and 2) assess the sensory quality of the product through hedonic testing. This experimental study employed an observational method using a sensory evaluation panel consisting of 35 members (5 experts and 30 semi-trained panelists). Data were collected using a questionnaire. The independent variables were the proportion of Chinese betel leaf (2g, 4g, and 6g) and the addition of lemongrass and cardamom (2g) with temperature variations (40°C and 60°C) for 4 hours. The dependent variables were the sensory qualities, including shape, color, aroma, taste, and texture. The control variables included the type of materials, equipment, and processing techniques. Data analysis was performed using two-way anava and Duncan's multiple range test. The results showed that: 1) the proportion of Chinese betel leaf affected the shape and taste, 2) the drying temperature affected the color, taste, and texture, and 3) there was no interaction between the proportion of Chinese betel leaf and the addition of lemongrass and cardamom on the sensory quality of the herbal tea bags.

Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determine the best anthocyanin concentration. Thisstudy used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) andmaceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeatedtwice. The results of this study indicate that the longer the drying time and the higher the macerationtemperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The researchconducted showed that the best treatment combination was the drying time of 2 days with a macerationtemperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, totalphenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 andwater content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature willproduce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, sothey have the potential to be studied further.